By: Sarah Morton
Stepping into La Riv in Georgetown, Texas feels like entering a sanctuary of bold flavors and refined elegance. At the helm of this culinary journey is Chef Vira Chudasma, whose 20 years of experience and passion for gastronomy shine through every dish. With a new location in Georgetown, Chef Vira has once again set the bar high, promising a dining experience that marries local ingredients with international flair.
“I felt this was the right time to expand,” Chef Vira shares, reflecting on the success of La Riv Temple, which has been a cornerstone of fine dining for over eight years. “Georgetown needed a restaurant on the square like La Riv. Georgetown’s proximity to Austin also helped in making that decision.” This strategic expansion signifies not just growth, but a deep commitment to bringing exceptional dining to more communities.
The journey from Temple to Georgetown was not without its challenges. “We built this restaurant in a brand-new building,” Chef Vira recounts. “The permitting and building process is challenging in any city, but downtown Georgetown has a historic building committee which oversees all new buildings to ensure they look appropriate for the city’s overall aesthetic. It took about 15 months from start to finish to design and build.”
Despite the hurdles, Chef Vira remained hands-on throughout the process. “I was 100% involved in the design of the building. I did not hire an interior designer or a restaurant architect. This was a large undertaking for me, from being a chef to now a restaurateur. I felt that with the new location in Georgetown, I got to learn the different sides of the business.”
Chef Vira’s culinary style is a celebration of simplicity and quality. “My culinary inspiration comes from all over the world. I like to blend traditional culinary skills with local ingredients. What is authentic to me can be different from someone else’s definition of ‘authentic’ food,” she explains. “I focus on giving the utmost respect to local ingredients and showcasing them in creative ways. My culinary style is simple rustic food with the best ingredients available in our local market.”
This philosophy is evident in the restaurant’s fresh pasta program. “We make all the pasta in-house, and we have a pasta lab that is the center of the restaurant’s prep area. I am most excited about this fresh pasta lab concept where our guests can enjoy watching us make fresh pasta daily!”
The ambiance at La Riv in Georgetown is meticulously crafted to enhance the dining experience. “When guests come into the restaurant, they see a beautiful bar at the entrance and then move into a well-designed contemporary space. It’s an open kitchen concept where you can hear and see the chefs preparing the dishes. In all, it feels like you are sitting in a space where guests feel that their evening will be filled with delicious food and wine. Our well-trained professional staff is dedicated to taking care of them and making their evening memorable.”
Building relationships within the Georgetown community is a priority for Chef Vira. “It’s very important to have great relationships with people, suppliers, and other businesses. You can’t do it all by yourself. You must rely on others to supply quality products, especially for a restaurant like La Riv, where we depend heavily on fresh produce and great meats.”
Though she admits it’s taking some time to integrate fully into the community, Chef Vira is optimistic. “I am taking a bit longer personal time to integrate myself into the community, but I am sure as time goes on, I will feel more comfortable and well-integrated.”
Opening the doors of La Riv in Georgetown was a significant moment for Chef Vira. “For a while, I had a small doubt in myself, wondering what if I fail at this new chapter in Georgetown. But when I opened my doors for the first time in Georgetown on November 8th, 2023, all those self-worries went out the window. I am here to shine! I feel Georgetown is my ticket to become the absolute best I can be, and I will continue to push myself to learn more every day. I am beyond excited to have this new Georgetown location.”
Among the many delights on the menu, one dish holds special significance for Chef Vira. “Branzino is my favorite dish on the menu. It’s a whole Mediterranean seabass, prepared as I remembered having it in Italy. It’s rustic, served with a little sautéed spinach on the side. It’s simple and signifies the whole idea of simple rustic food.”
Inspiration also comes from culinary giants. “Marco Pierre White, Gordon Ramsey, Eric Ripert, and Thomas Keller have all influenced me. Their dedication to the craft and their ability to elevate simple ingredients to extraordinary heights inspire my work at La Riv.”
As Chef Vira Chudasma continues to make her mark in Georgetown, her commitment to quality, community, and culinary excellence promises an unforgettable dining experience for all who walk through La Riv’s doors.
Published by: Martin De Juan
